Broil Tips and Techniques
Broil Chart
| FOOD AND |
|
| RACK |
|
| BROIL |
|
| INTERNAL |
|
| TIME |
|
| TIME |
|
|
|
|
|
|
|
|
|
| SIDE 1 |
|
| SIDE 2 |
| ||||
| THICKNESS |
|
| POSITION |
|
| SETTING |
|
| TEMP. °F (°C) |
|
|
|
|
| ||
|
|
|
|
|
|
|
|
| (MIN.)* |
|
| (MIN.)* |
| ||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| ||
Beef |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Steak |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Medium rare |
| 3 |
| 5 |
|
| 145 (63) |
|
|
| |||||||
Medium |
| 3 |
| 5 |
|
| 160 (71) |
|
|
| |||||||
Well |
| 3 |
| 5 |
|
| 170 (77) |
|
|
|
| ||||||
Hamburgers |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Medium |
|
|
|
|
|
| |||||||||||
| 3 |
| 5 |
| 160 (71) |
|
|
| |||||||||
Well |
| 3 |
| 5 |
| 170 (77) |
|
|
| ||||||||
Poultry |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Breast |
| 3 |
| 3 |
| 170 (77) |
|
|
| ||||||||
Thigh (very well done) |
| 3 |
| 3 |
| 180 (82) |
|
|
| ||||||||
Pork |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pork Chops (1") Sausage - fresh Ham Slice (½")
Seafood
Fish Filets, 1" Buttered
Lamb
3 | 5 | 160 (71) | ||
3 | 5 | 160 (71) | ||
3 |
| 160 (71) |
|
|
5 | ||||
|
| Cook until |
|
|
3 | 4 | opaque & flakes | Do not turn | |
|
| easily with fork |
|
|
|
|
|
| |
|
|
|
|
|
Chops (1") |
|
|
|
|
|
Medium Rare | 3 | 5 | 145 (63) | ||
Medium | 3 | 5 | 160 (71) | ||
Well | 3 | 5 | 170 (77) | ||
Bread |
|
|
|
|
|
Garlic Bread, 1" slices | 4 | 5 |
|
| |
Garlic Bread, 1" slices | 3 | 5 |
|
|
* Broiling and convection broiling times are approximate and may vary slightly
Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
140°F(60°C) | Ham, precooked ( to Reheat) |
| 165°F | Stuffing (cooked alone or in bird) |
145°F(63°C) | Fresh beef, Veal, Lamb (medium rare) |
| (74°C) | Leftovers & Casseroles |
|
| |||
|
|
|
|
|
| Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb) |
| 170°F | Fresh beef, Veal, Lamb (well done) |
|
|
|
| |
| Fresh beef, Veal, Lamb (medium) |
| Poultry breast | |
|
| (77°C) | ||
160°F(71°C) | Fresh Pork (medium) |
|
| Fresh Pork (well done) |
|
|
|
|
|
| Fresh Ham (raw) |
| 180°F | Chicken and Turkey (Whole) |
| Egg Dishes |
| Poultry (thighs and wings) | |
|
| (82°C) | ||
|
|
|
| |
165°F(74°C) | Ground Meat & Meat mixtures (Turkey, Chicken) |
|
| Duck and Goose |
|
|
|
|
|
Note : Eggs | (alone, not used in a recipe) – cook until yolk & white are firm |
|
|
21